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Easy Spicy Salmon Poke Bowl Recipe

Easy Spicy Salmon Poke Bowl

Raw sushi-grade salmon is briefly marinated in a spicy soy-sesame sauce and served over seasoned sushi rice with crisp vegetables, avocado, nori, and spicy mayo.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Salmon and Spicy Marinade
  • 12 ounces Sushi-grade salmon, skinless and boneless, cut into 1/2-inch cubes
  • 2 tablespoons Low-sodium soy sauce
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Rice vinegar
  • 1-2 tablespoons Sriracha
  • 1 teaspoon Honey or maple syrup
  • 1 teaspoon Finely grated fresh ginger
  • 1 scallion Scallion, thinly sliced
  • 1 teaspoon Sesame seeds
Rice
  • 1 cup Uncooked short-grain white rice or sushi rice
  • 1 1/4 cups Water, or amount specified on rice package
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Sugar
  • 1/4 teaspoon Salt
Suggested Toppings
  • 1 avocado Avocado, sliced or cubed
  • 1/2 cucumber English cucumber, thinly sliced or diced
  • 1 carrot Small carrot, julienned or grated
  • 2 scallions Scallions, sliced
  • 1 sheet Nori, cut into thin strips
  • 1 tablespoon Sesame seeds
  • To taste Pickled ginger
Spicy Mayo
  • 1/4 cup Mayonnaise
  • 1-2 tablespoons Sriracha
  • 1 teaspoon Lime juice, optional

Method
 

Step-by-Step
  1. Rinse the rice until the water runs mostly clear. Cook it with 1 1/4 cups water, or according to the package directions, then gently stir in the rice vinegar, sugar, and salt while the rice is warm. Cool the rice to room temperature.
  2. Whisk together the soy sauce, toasted sesame oil, rice vinegar, sriracha, honey or maple syrup, and grated ginger. Add the cubed salmon, sliced scallion, and sesame seeds, then toss gently until coated.
  3. Cover and refrigerate the salmon marinade for 10–15 minutes. Do not marinate longer, since the fish can become too salty and its texture can change.
  4. Stir together the mayonnaise, sriracha, and optional lime juice to make the spicy mayo. Prepare the avocado, cucumber, carrot, scallions, nori, and any optional pickled ginger.
  5. Divide the cooled seasoned rice between two bowls. Arrange the marinated salmon, avocado, cucumber, carrot, and remaining toppings over the rice, then drizzle with spicy mayo and finish with sesame seeds, scallions, nori, or pickled ginger.

Notes

Use very fresh salmon specifically sold for raw consumption by a reputable fish supplier. Keep it refrigerated, work quickly, cool the rice before adding the salmon, and serve immediately. Sushi-grade is a market term rather than a legally standardized safety designation.